Asian-style tuna cakes are a bold, savory delight that transforms everyday tuna into crispy golden patties bursting with umami flavor. If you’re tired of bland fish dishes, these tuna cakes are the answer. Infused with aromatic ginger, garlic, and scallions, and finished with a soy-sesame crust, this recipe delivers a restaurant-worthy appetizer or main dish in under 30 minutes. Plus, it’s incredibly budget-friendly and pantry-staple friendly.
Whether you’re after a high-protein lunch, a quick dinner, or a creative way to elevate canned tuna, this recipe is your new go-to. Asian-style tuna cakes bring together East Asian flavors with a Western comfort-food format—and they’re completely customizable.
Jumo to:
Why You’ll Love This Recipe
You’ll love how these tuna cakes strike the perfect balance between crispy exterior and tender, juicy interior. They’re ideal for meal-prepping, freezing, or making ahead for weeknight dinners. These cakes are also versatile: serve them over salad, in wraps, with rice bowls, or as sliders.
Beyond flavor, this dish is packed with nutrition—rich in protein, omega-3s, and healthy fats. Even better, it’s made with simple ingredients you probably already have.
For another recipe rich in Asian flavors and quick to prepare, check out this vibrant Bang Bang Chicken Bowl.
Ingredients for Asian-Style Tuna Cakes
Each ingredient here plays a vital role in building flavor and holding the cakes together:
- Canned Tuna (in water or oil): The base protein—choose high-quality, sustainably sourced tuna for best flavor.
- Panko Breadcrumbs: Delivers that essential crunch while keeping the cakes light and airy.
- Egg: The glue that binds the mixture together.
- Green Onions (Scallions): Adds a punch of freshness and gentle onion flavor.
- Fresh Ginger: Elevates the aroma and adds mild heat.
- Garlic: Brings bold, savory depth.
- Soy Sauce: Infuses the mixture with umami and salt.
- Sesame Oil: Rich, nutty aroma that’s unmistakably Asian.
- Lime Juice or Rice Vinegar: For balance and brightness.
- Optional: Sriracha or Red Pepper Flakes for a spicy kick.
Pantry stocked with soy sauce and sesame oil already? Great! These same ingredients shine in this Teriyaki Chicken Rice Bowl.
How to Make Asian-Style Tuna Cakes
Step 1: Prep the Ingredients
Drain your tuna thoroughly to avoid soggy cakes. In a large bowl, flake the tuna with a fork. Add minced garlic, grated ginger, sliced scallions, and breadcrumbs.
Step 2: Mix and Season
Crack in an egg, drizzle in soy sauce, sesame oil, and a squeeze of lime juice. Mix until the ingredients bind together. You want a mixture that holds when pressed—adjust with more breadcrumbs or a splash of soy sauce if needed.
Step 3: Form the Cakes
Using your hands, shape the mixture into small patties—about the size of your palm. Chill in the fridge for 10–15 minutes to firm up.
Step 4: Cook to Perfection
Heat a skillet with oil over medium heat. Add the patties and sear until golden brown, about 3–4 minutes per side. Flip carefully with a spatula.
Mastering searing techniques? Try your hand with these Sheet Pan Chicken Pitas with Herby Ranch Slaw, another crisp-edged favorite.
Tips for Making the Recipe
To ensure your Asian-style tuna cakes don’t crumble, drain the tuna well and avoid over-mixing. Chill the patties before frying—it helps them firm up and prevents breakage. Use a non-stick skillet or a well-oiled pan for best results.
If you want a gluten-free version, swap breadcrumbs with almond flour or crushed rice crackers. For extra flavor, add chopped cilantro, Thai basil, or finely diced bell peppers. You can even incorporate mashed sweet potato for a softer texture and added nutrients.
Exploring creative ingredient swaps? This Cottage Cheese and Chickpeas Salad is a masterclass in reinventing pantry staples.
How to Serve Asian-Style Tuna Cakes
These tuna cakes are incredibly versatile. Serve them warm with a drizzle of spicy mayo, teriyaki glaze, or sweet chili sauce. Stack them in lettuce wraps or sliders for party appetizers. For a healthy lunch, pair with mixed greens, cucumbers, and sesame vinaigrette.
They also shine atop rice or noodle bowls with quick-pickled veggies, shredded carrots, and a fried egg for an Asian-style bibimbap fusion.
Looking for bold serving inspiration? Dive into this hearty Keto Hamburger Broccoli Skillet for more protein-packed pairing ideas.
Make Ahead and Storage
You can make the tuna mixture a day ahead—just keep it covered in the fridge. Once formed and cooked, the cakes store well in an airtight container for up to 3 days. Reheat them in a skillet or air fryer to revive the crisp texture.
Want to freeze them? Cooked or uncooked patties can be frozen for up to a month. Place parchment between them and seal in a zip-lock bag. Thaw overnight before reheating.
Craving freezer-friendly meal prep? Don’t miss these moist Keto Lemon Cream Cheese Muffins for your next prep session.
Frequently Asked Questions
What ingredients give Asian-style tuna cakes their signature flavor?
The blend of sesame oil, soy sauce, ginger, garlic, and scallions provides the characteristic umami-rich and aromatic flavor.
Can I make Asian-style tuna cakes with canned tuna instead of fresh tuna?
Absolutely! Canned tuna works perfectly and is more accessible and affordable.
How do I prevent tuna cakes from falling apart during cooking?
Ensure the mixture is not too wet, chill before frying, and use a gentle hand when flipping.
What dipping sauces pair well with Asian-style tuna cakes?
Try spicy mayo, sweet chili sauce, hoisin, or a lime-soy dipping sauce.
Are these tuna cakes gluten-free or keto-friendly?
They can be! Use almond flour or gluten-free breadcrumbs to adapt the recipe.
How can I make Asian-style tuna cakes ahead and store them properly?
Form them ahead and refrigerate or freeze. Store cooked cakes in the fridge for up to 3 days or freeze for 1 month.
Now it’s your turn to cook up some bold flavor! Whether for lunch, dinner, or snacking, these Asian-style tuna cakes are the crispy, savory fix you didn’t know you needed. Try them today—and don’t forget to experiment with your favorite sauces and sides. They’re just too good not to share.
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Asian-Style Tuna Cakes
- Total Time: 20 minutes
- Yield: 6 tuna cakes 1x
Description
Crispy, savory tuna cakes infused with sesame, ginger, and scallions. A quick, bold Asian-inspired dish made with simple pantry staples.
Ingredients
- 2 cans tuna (drained)
- 1/3 cup panko breadcrumbs
- 1 egg
- 2 scallions, finely sliced
- 1 tsp fresh ginger, grated
- 1 garlic clove, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp lime juice or rice vinegar
- Optional: Sriracha or red pepper flakes
Instructions
- Drain tuna thoroughly and flake into a mixing bowl.
- Add panko, egg, scallions, ginger, garlic, soy sauce, sesame oil, and lime juice.
- Mix well until mixture holds shape when pressed.
- Form into 6 patties and chill for 10–15 minutes.
- Pan-fry in oil over medium heat, about 3–4 minutes per side until golden brown.
- Serve with spicy mayo, sweet chili, or soy-lime dipping sauce.
Notes
- For gluten-free, use crushed rice crackers or almond flour.
- Chill patties before cooking to help them stay intact.
- Excellent for meal prep or freezing!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pan-fried
- Cuisine: Asian
Keywords: Asian-Style Tuna Cakes, Crispy Tuna Cakes, Easy Tuna Recipes